Real New Orleans Style BBQ Shrimp: A Step-by-Step Recipe for Authentic Flavor
New Orleans BBQ shrimp is unlike any barbecue you’ve encountered. Forget the smoky flavors and slow-cooked meats – this dish is all about succulent shrimp swimming in a rich, buttery, and peppery sauce. It’s messy, it’s decadent, and it’s undeniably delicious. True New Orleans BBQ shrimp is a revelation. The key to its irresistible appeal lies in the complex interplay of flavors: the sweetness of fresh shrimp, the richness of butter, the sharpness of Worcestershire sauce, the bite of black pepper, and the subtle hints of other spices, all melding together to create a symphony of taste that will leave you craving more.
This isn’t your typical barbecue. There’s no grilling, smoking, or dry rub involved. Instead, it’s a pan-fried affair, where shrimp are cooked in a pool of butter, garlic, and spices until perfectly pink and infused with the sauce’s intense flavors. Authentic New Orleans BBQ shrimp is characterized by the abundant, flavorful sauce that begs to be soaked up with crusty French bread. In New Orleans, you’ll find plates piled high with shrimp practically drowning in this delicious elixir. The bread is essential – don’t even think about skipping it! It’s the perfect vehicle for capturing every last drop of the glorious sauce.
This recipe aims to bring the authentic taste of New Orleans BBQ shrimp to your kitchen. While there are many variations, this version focuses on capturing the classic flavors and techniques used in some of the city’s most renowned restaurants. Get ready to roll up your sleeves, grab some napkins, and prepare for a culinary adventure!
## What Makes This Recipe Authentic?
* **Unpeeled Shrimp:** Using unpeeled shrimp is crucial for both flavor and texture. The shells impart a depth of flavor to the sauce as they cook, and they help keep the shrimp moist and prevent them from overcooking. Plus, peeling the shrimp at the table is part of the fun!
* **Real Butter:** Margarine or substitutes won’t do. Real butter is the foundation of the sauce and provides the richness and flavor that defines this dish.
* **Worcestershire Sauce:** This is a key ingredient that adds umami and a tangy depth to the sauce. Don’t skimp on it!
* **Abundant Black Pepper:** Black pepper is the dominant spice in New Orleans BBQ shrimp. Use freshly ground black pepper for the best flavor.
* **Lemon Juice:** A touch of acidity brightens the sauce and balances the richness.
* **Herbs & Spices:** While some variations exist, fresh herbs like rosemary and thyme, along with paprika and cayenne pepper provide complexity. Bay leaf also gives a subtle depth.
* **The Sauce is the Star:** The shrimp are delicious, but the sauce is the true star of the show. It should be rich, flavorful, and plentiful enough to soak up with bread.
## Ingredients You’ll Need:
* 2 pounds large shrimp (21-25 count), unpeeled, heads on if available (see note below)
* 1 cup (2 sticks) unsalted butter, cut into cubes
* 4 cloves garlic, minced
* 2 tablespoons Worcestershire sauce
* 2 tablespoons lemon juice, freshly squeezed
* 2 tablespoons Creole seasoning (store-bought or homemade – see recipe below)
* 1 tablespoon freshly ground black pepper, plus more to taste
* 1 teaspoon paprika
* 1/2 teaspoon cayenne pepper (optional, for extra heat)
* 1/4 cup chopped fresh parsley
* 2 sprigs fresh rosemary
* 2 sprigs fresh thyme
* 2 bay leaves
* 1/2 cup chicken broth (or white wine)
* Crusty French bread, for serving
**Note on Shrimp:** Heads-on shrimp are traditional and impart even more flavor to the sauce. If you can find them, use them! If not, heads-off shrimp will work just fine. Just be sure to leave the shells on. For the best flavor, buy shrimp that haven’t been previously frozen.
**Homemade Creole Seasoning Recipe:**
If you don’t have Creole seasoning on hand, you can easily make your own. Combine the following ingredients in a small bowl:
* 2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
* 1 teaspoon cayenne pepper (or less, to taste)
Store in an airtight container for future use.
## Step-by-Step Instructions:
1. **Prepare the Shrimp:** Rinse the shrimp under cold water and pat them dry with paper towels. This helps them brown better in the pan.
2. **Melt the Butter:** In a large, heavy-bottomed skillet or Dutch oven, melt the butter over medium heat. Make sure the skillet is large enough to hold all the shrimp in a single layer. This is crucial for even cooking.
3. **Sauté the Garlic:** Add the minced garlic to the melted butter and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
4. **Add the Seasonings:** Stir in the Worcestershire sauce, lemon juice, Creole seasoning, black pepper, paprika, and cayenne pepper (if using). Mix well to combine all the spices and create a flavorful base for the sauce.
5. **Add the Herbs & Bay Leaves:** Add the fresh rosemary sprigs, thyme sprigs, and bay leaves to the skillet. These herbs will infuse the sauce with their aromatic flavors.
6. **Simmer the Sauce:** Pour in the chicken broth (or white wine) and bring the sauce to a simmer. Reduce the heat to low and let the sauce simmer for about 5 minutes, allowing the flavors to meld together.
7. **Add the Shrimp:** Add the shrimp to the skillet in a single layer. If necessary, work in batches to avoid overcrowding the pan. Overcrowding will lower the temperature of the pan and cause the shrimp to steam instead of sear.
8. **Cook the Shrimp:** Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they will become tough and rubbery. The shells should turn a vibrant pink color.
9. **Finish with Parsley:** Remove the skillet from the heat and stir in the chopped fresh parsley. The parsley adds a fresh, vibrant element to the dish.
10. **Serve Immediately:** Serve the BBQ shrimp immediately in shallow bowls, with plenty of the sauce spooned over the top. Don’t forget the crusty French bread for soaking up all that delicious sauce! Encourage your guests to peel the shrimp at the table and dip the bread into the sauce. Provide plenty of napkins, as this is a delightfully messy dish.
## Tips for Perfect New Orleans BBQ Shrimp:
* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of the dish. Use fresh, high-quality shrimp, real butter, and good quality spices.
* **Don’t Overcrowd the Pan:** As mentioned earlier, overcrowding the pan will prevent the shrimp from searing properly. Cook in batches if necessary.
* **Don’t Overcook the Shrimp:** Overcooked shrimp are tough and rubbery. Cook them just until they turn pink and opaque.
* **Adjust the Spice Level:** If you prefer a milder dish, reduce the amount of cayenne pepper or omit it altogether. If you like it spicy, add more cayenne pepper or a pinch of red pepper flakes.
* **Make it Ahead (Partially):** You can prepare the sauce ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to cook, simply reheat the sauce and add the shrimp.
* **Use a Heavy-Bottomed Skillet:** A heavy-bottomed skillet will distribute heat evenly and prevent hot spots, ensuring that the shrimp cook evenly.
* **Don’t Be Afraid to Get Messy:** New Orleans BBQ shrimp is meant to be enjoyed with your hands. Don’t be afraid to get messy – that’s part of the fun!
## Variations and Additions:
While this recipe focuses on the classic flavors of New Orleans BBQ shrimp, there are many variations and additions you can try. Here are a few ideas:
* **Beer:** Add a splash of beer (such as Abita Amber or a light lager) to the sauce for extra flavor.
* **Hot Sauce:** A few dashes of your favorite hot sauce can add a kick of heat.
* **Andouille Sausage:** Sliced andouille sausage can be added to the skillet along with the shrimp for a heartier dish.
* **Mushrooms:** Sautéed mushrooms can be added to the sauce for extra earthiness.
* **Green Onions:** Add chopped green onions along with the parsley for extra flavor and color.
* **Rosemary Infused Butter:** For extra depth, gently heat the butter with the rosemary sprigs before beginning to melt. This will infuse the butter with a delicate rosemary essence.
* **Smoked Paprika:** For a hint of smokiness, substitute regular paprika with smoked paprika.
* **White Wine:** Experiment with different types of white wine in the sauce for added complexity. A dry Sauvignon Blanc or Pinot Grigio would work well.
## Serving Suggestions:
New Orleans BBQ shrimp is typically served as an appetizer or a main course. Here are a few serving suggestions:
* **Appetizer:** Serve the shrimp in small bowls with plenty of sauce and crusty French bread for dipping. This is a great dish to share with friends and family.
* **Main Course:** Serve the shrimp over rice or grits. The sauce will soak into the rice or grits, creating a delicious and satisfying meal.
* **Side Dishes:** Pair the shrimp with a simple salad, steamed vegetables, or roasted potatoes.
* **Drinks:** Wash it all down with a cold beer, a crisp white wine, or a classic New Orleans cocktail like a Hurricane or a Sazerac.
## Why This Recipe Works:
This recipe works because it focuses on the key elements of authentic New Orleans BBQ shrimp: high-quality ingredients, a generous amount of butter, plenty of black pepper, and a flavorful sauce. The use of unpeeled shrimp adds depth of flavor, and the combination of herbs and spices creates a complex and satisfying taste. The recipe is also easy to follow, making it accessible to cooks of all skill levels. By following these simple steps, you can recreate the authentic taste of New Orleans BBQ shrimp in your own kitchen.
## Troubleshooting Tips:
* **Shrimp are Overcooked:** If your shrimp are tough and rubbery, it’s likely that you’ve overcooked them. Next time, cook them for a shorter amount of time, just until they turn pink and opaque.
* **Sauce is Too Thin:** If your sauce is too thin, you can thicken it by simmering it for a longer period of time. Alternatively, you can whisk in a small amount of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the sauce.
* **Sauce is Too Thick:** If your sauce is too thick, you can thin it out by adding a little more chicken broth or white wine.
* **Sauce is Not Flavorful Enough:** If your sauce is not flavorful enough, you can add more Worcestershire sauce, Creole seasoning, or black pepper. You can also try adding a pinch of cayenne pepper for extra heat.
* **Garlic is Burnt:** If your garlic is burnt, it will impart a bitter taste to the sauce. Be careful not to overcook the garlic. Sauté it over low heat until it’s fragrant, but not browned.
## New Orleans BBQ Shrimp Recipe Card
**Yields:** 4-6 servings
**Prep time:** 15 minutes
**Cook time:** 15 minutes
**Ingredients:**
* 2 pounds large shrimp (21-25 count), unpeeled, heads on if available
* 1 cup (2 sticks) unsalted butter, cut into cubes
* 4 cloves garlic, minced
* 2 tablespoons Worcestershire sauce
* 2 tablespoons lemon juice, freshly squeezed
* 2 tablespoons Creole seasoning
* 1 tablespoon freshly ground black pepper, plus more to taste
* 1 teaspoon paprika
* 1/2 teaspoon cayenne pepper (optional)
* 1/4 cup chopped fresh parsley
* 2 sprigs fresh rosemary
* 2 sprigs fresh thyme
* 2 bay leaves
* 1/2 cup chicken broth (or white wine)
* Crusty French bread, for serving
**Instructions:**
1. Rinse the shrimp and pat dry.
2. Melt butter in a large skillet over medium heat.
3. Sauté garlic for 30 seconds.
4. Stir in Worcestershire sauce, lemon juice, Creole seasoning, black pepper, paprika, and cayenne pepper (if using).
5. Add rosemary, thyme, and bay leaves.
6. Simmer for 5 minutes.
7. Add shrimp and cook for 2-3 minutes per side, until pink and opaque.
8. Remove from heat and stir in parsley.
9. Serve immediately with crusty French bread.
Enjoy your authentic New Orleans BBQ Shrimp! It’s a taste of the Big Easy that you can recreate anytime.